If you’re like me, you are always looking for a new hors d’oeuvre. No matter how many I have (and through the years I’ve probably collected hundreds) I am always on the lookout for something new.
I came up with this one in a crêpe class I was teaching on Zoom. I wanted an appetizer, entree and dessert made with crêpes. Although you can make these with any crêpe batter, I like the buckwheat batter the best because it is a little more robust.
I was so proud of myself for getting such good how-to photos when making the crepes, but then I realized that I forgot to show you how to cut them. I think you’ll get the idea when you look at the final products. You get to eat the end of each roll while cutting the center of the rolls into 3 or 4 diagonal slices.
To say they were a hit at my NYE party would be an understatement. I was so happy that everyone ate at least 4 or 5 pieces. I would say the recipe serves 8 with other appetizers and cocktails
If you do as I do and make the crêpes a day or 2 ahead, it’s really easy to fill and roll them.
This is my gift to you for the New Year. Have a healthy and happy one everyone and thank you so much for all your support. I hope to see you on Zoom or in person.
Much love,
Marlene
Mix spice cheese with enough sour cream to make a spreading consistency. Sprinkle with chopped green onions and chopped capers.
Cut smoked salmon into strips about 1-inch wide and arrange 3 of them on the cheese.
Roll up as tightly as possible and refrigerate tightly wrapped until firm, at least 4 hours.
Buckwheat Crêpe Batter
2 large eggs
1 1/2 cups whole milk
1/3 cup (40 grams) all-purpose flour
2/3 cup (84 grams) buckwheat flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons melted butter
1.To make crepe batter: Mix all ingredients in food processor or by hand with a whisk until smooth. Set aside for at least 15 minutes.
To prepare ahead: Batter may be refrigerated up to 2 days.
2. To make crêpes: Stir batter well. Rub butter over the bottom and sides of an 8-inch skillet. Heat over medium high heat until hot. Lift pan from the heat and pour a scant 1/4 cup batter into the bottom, while tilting the pan to allow the batter to cover it entirely.
3.Cook about 1 minute or until the underside is golden. Gently insert a small spatula into one edge of the crêpe to see if the bottom is lightly browned, then turn it over and cook for 30 to 45 seconds. Turn out onto a sheet of foil, putting one on top of the other. The first crêpe is usually a dud, so you get to eat it. If the batter is too thick, stir in 2 teaspoons water. Sometimes it will need even more water. The correct consistency will lightly coat the bottom of the pan when you tilt it.
To make ahead: Crepes may be refrigerated for up to 2 days. Bring to room temperature to separate. Buckwheat crêpes do not freeze well.
Makes about 12 to 14 crêpes.
Buckwheat Crêpes with Smoked Salmon and Herbed Cheese
1 package (6 oz.) Herb and Spice Cheese (desired flavor)
About 4 to 6 tablespoons sour cream or crème fraiche
8 Buckwheat Crêpes
About 1/3 cup chopped green onions
About 1/3 cup capers, drained
8 to 10 ounces sliced smoked salmon or lox
1. In a small bowl, stir cheese with enough sour cream to make spreading consistency.
2. Lay one crêpe out on a flat surface. Spread with 1 1/2 to 2 tablespoons cheese. Sprinkle with green onions and capers; press in lightly.
3. Cut one slice of salmon into 1-inch strips. Lay about 3 strips on the crêpe, leaving 1-inch of space in between. Roll up tightly and repeat with remaining crêpes. Roll up tightly. Wrap in plastic wrap and refrigerate for at least 4 hours.
To prepare ahead: Rolls may be refrigerated for up to 2 days.
4. Before serving, cut off lacy ends of crepes and diagonally cut crepes into 1-inch pieces, making 4 to 5 pieces per crepe.
Makes about 40 pieces.
